DILL POTATO SALAD
This tasty dill potato salad is just like Grandma's: it's bursting with fresh herbs and flavored with olive oil and vinegar.
Provided by Sonja Overhiser
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
- Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.
Nutrition Facts : Calories 155 calories, Sugar 2.5 g, Sodium 131.5 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 4.5 g, Protein 3.2 g, Cholesterol 0 mg
LELA'S FOURTH OF JULY POTATO SALAD
This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.
Provided by Lela
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 4h
Yield 30
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g
SUSAN'S DILL PICKLE POTATO SALAD
Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.
Provided by Queenrubyrose
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!
Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6
CUCUMBER, RED ONION, AND DILL SALAD
This Cucumber, Red Onion, and Dill Salad is simply refreshing. While English cucumbers are generally seedless, if any seeds remain, simply scoop them out by dragging a spoon down the length of the cucumber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
POTATO, RED ONION & OLIVE SALAD
Make and share this Potato, Red Onion & Olive Salad recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
- Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
- Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.
Nutrition Facts : Calories 137.4, Fat 5.2, SaturatedFat 0.7, Sodium 94.3, Carbohydrate 21.1, Fiber 2.9, Sugar 1.2, Protein 2.4
RIPE OLIVE POTATO SALAD
The olives and dill give this potato salad a Mediterranean twist.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes No Mayo
Time 40m
Yield 9
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.
- Add olives, celery and onions to potatoes and gently mix.
- Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
- Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.8 g, Cholesterol 3.5 mg, Fat 6.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 701.1 mg, Sugar 3.4 g
DILL AND GREEN OLIVE POTATO SALAD
Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.
Provided by Kumquat the Cats fr
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes until just soft, about 10 minutes.
- Mix potatoes together with remaining ingredients in large serving bowl.
Nutrition Facts : Calories 207.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 2.6, Sodium 150, Carbohydrate 40.2, Fiber 5.4, Sugar 3, Protein 4.7
SALMON, POTATO & DILL SALAD
A simple mustard, honey and dill dressing "saladises" this simple, healthy meal of good-oil fish. This recipe was also found in "The Age" epicure section, and is so simple and yet so tasty and good for you!
Provided by Lorelle in Australia
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
- To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
- Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.
Nutrition Facts : Calories 1097.2, Fat 22.3, SaturatedFat 3, Cholesterol 73.6, Sodium 2307.9, Carbohydrate 171.4, Fiber 28.1, Sugar 16.2, Protein 60.7
NEW POTATO SALAD WITH DILL
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams
C.J.'S DILL PICKLE AND OLIVE POTATO SALAD
A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!
Provided by Knit One Cook Too
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
- Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
- Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
- Mix all ingredients.
- Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
Nutrition Facts : Calories 368.2, Fat 15.2, SaturatedFat 3.1, Cholesterol 217.6, Sodium 992.5, Carbohydrate 48.1, Fiber 6.3, Sugar 5.9, Protein 11.7
OLIVIE (RUSSIAN POTATO SALAD)
A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!
Provided by petitchameau
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
- Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 26.1 g, Cholesterol 61 mg, Fat 6.9 g, Fiber 4.8 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 717.5 mg, Sugar 4.5 g
SIMPLE DILL CHICKEN WITH WARM POTATO SALAD
This simple but delicious dish is perfect for a picnic or backyard barbecue. Fresh dill in both the chicken marinade and the potato salad brings the flavours together.
Provided by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 17
Steps:
- Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.
- Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.
- Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).
- Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.
- Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.
Nutrition Facts :
DILL POTATO SALAD
This tasty dill potato salad is just like Grandma's: it's bursting with fresh herbs and flavored with olive oil and vinegar.
Provided by Sonja Overhiser
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
- Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.
Nutrition Facts : Calories 155 calories, Sugar 2.5 g, Sodium 131.5 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 4.5 g, Protein 3.2 g, Cholesterol 0 mg
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- Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and set aside to cool slightly; halve potatoes and transfer to a large bowl.
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- Peel and cut potatoes into 1-inch cubes. Add potatoes to the COLD water. Bring to a boil over medium heat and cook until fork tender -- about 12 to 15 minutes. However, do not rely on the timer alone. Be sure to check the potatoes for doneness periodically by piercing with a fork or the tip of a knife. Once the potatoes are tender, immediatley remove from the stove and drain completely.
- While the potatoes cook, prepare the salad dressing. In a small bowl mix the salad dressing ingredients and put in the refrigerator to chill until the potatoes cool.
- While the potatoes are still hot, toss them with the vinegar and season with salt and pepper. Once drained, place the potatoes in a large serving bowl. Set aside and allow to cool slightly.
POTATO SALAD WITH GREEN OLIVES AND DILL | FOOD TO LOVE
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Cuisine Modern AustralianCategory Side, Workday LunchesServings 6Total Time 30 mins
- Cut potatoes into thirds lengthways. Boil, steam or microwave potato until tender, drain. Set aside to cool slightly.
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- When the water comes to a boil, place the potatoes in boiling water for a total of about 14 minutes. Prepare a bowl of ice water for the green beans (see next step).
- In the last 2 to 3 minutes of cooking the potatoes, add the green beans and let them cook until just tender and still bright green. After the 2 to 3 minutes, immediately remove the beans from the water and place them into the bowl of ice water (this stops the cooking, allowing them to stay green and crisp). Drain the potatoes and allow to cool before assembling the salad.
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